Best Marry Me Chicken and Potato Soup

Potato soup never tasted as indulgent as it does in this comforting, restaurant-worthy Marry Me Chicken Potato Soup. With its creamy broth, tender chunks of chicken, hearty Yukon gold potatoes, and a flavor base built on garlic, sun-dried tomatoes, and Parmesan, this one-pot wonder is about to become your next dinner obsession. Whether you’re cooking to impress or just craving a soul-warming bowl of goodness, this recipe checks every box — comfort, flavor, and simplicity.

Let’s bring this creamy dream to life.

Why You’ll Love This Recipe

this recipe

• Restaurant flavor at home – Rich, creamy, and bursting with bold Italian-inspired flavors.
• One-pot simplicity – Everything cooks in a single pot, making cleanup a breeze.
• Perfectly hearty – Between the potatoes, chicken, and cheese, this soup is a complete meal.
• Meal-prep friendly – Tastes even better the next day and reheats like a charm.
• Customizable – Easy to make dairy-free, low-carb, or spicier if desired.

Ingredients

For the Soup Base:

• 2 lb Yukon gold potatoes, peeled and diced
• 1/2 medium onion, chopped
• 8 cloves garlic, minced
• 7 oz sun-dried tomatoes (drained if packed in oil)
• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 quart heavy cream (or substitute)

For the Chicken:

• 3 boneless, skinless chicken breasts, thinly sliced

For the Garnish (Optional):

• 4 slices bacon, cooked until crisp

Seasoning Blend:

• 2 tsp smoked paprika
• 1 tsp Italian seasoning
• 1/2 tsp Cajun spice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp all-purpose seasoning
• 2 tsp kosher salt (adjust to taste)
• 1/2 tsp ground black pepper

Additions:

• 1 cup freshly shredded Parmesan cheese
• 1/2 cup fresh basil, chopped

Instructions

1. Cook the Bacon (Optional)
   In a large pot, cook bacon over medium heat until crispy. Remove and set on paper towels to drain. Leave the rendered fat in the pot for flavor.
2. Season & Sear the Chicken
   Season sliced chicken with all spices listed under the seasoning blend. Sear in the bacon fat (or olive oil) until golden and fully cooked. Remove and set aside.
3. Build the Aromatic Base
   Add butter to the pot. Sauté chopped onion and garlic until fragrant. Stir in flour and cook 2–3 minutes to form a roux. Add sun-dried tomatoes and stir well.
4. Simmer the Soup
   Slowly whisk in the chicken broth and cream. Add diced potatoes. Simmer gently (do not boil) for 20–25 minutes, or until potatoes are fork-tender.
5. Finish the Soup
   Reduce heat. Stir in Parmesan until melted. Shred the cooked chicken and return to the pot. Let everything simmer together for 5–10 more minutes.
6. Add Basil & Serve
   Just before serving, stir in fresh basil. Garnish with bacon (if using). Serve hot with crusty bread or salad.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4 hearty portions
• Difficulty: Medium
• Estimated Cost: $18–$22

Nutrition Facts (per serving)

Note: Estimates only. Actual nutrition may vary depending on substitutions and serving size.

• Calories: 1130
• Protein: 60g
• Fat: 80g
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 8g
• Sodium: 1200mg

Tips & Variations

• Dairy-Free? Swap heavy cream for full-fat coconut milk. Use nutritional yeast in place of Parmesan.
• Low-Carb Option: Replace potatoes with cauliflower florets.
• Spicier Version: Add red pepper flakes or use hot paprika.
• Cheese Swap: Romano or Asiago work great if you don’t have Parmesan.
• Storage: Store in fridge up to 4 days. Freeze for up to 3 months (texture may change slightly).

Marry Me Chicken Potato Soup

A creamy one-pot soup packed with flavor from tender chicken, rich cream, and sun-dried tomatoes — the perfect weeknight or special occasion meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 1130

Ingredients Equipment Method Notes

Ingredients

  

• – 2 lb Yukon gold potatoes peeled and diced
• – 1/2 onion chopped
• – 8 cloves garlic minced
• – 7 oz sun-dried tomatoes
• – 4 tbsp butter
• – 1/2 cup flour
• – 3 cups chicken broth
• – 1 quart heavy cream
• – 1 cup Parmesan cheese shredded
• – 1/2 cup fresh basil chopped
• – 3 chicken breasts thinly sliced
• – 4 slices bacon optional
• **Seasoning Blend**
• – 2 tsp smoked paprika
• – 1 tsp Italian seasoning
• – 1/2 tsp Cajun spice
• – 1 tsp onion powder
• – 1 tsp garlic powder
• – 1 tsp all-purpose seasoning
• – 2 tsp salt
• – 1/2 tsp pepper

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon

Method

 

1. Cook bacon (optional) and reserve fat.
2. Season and sear chicken until golden. Remove and set aside.
3. Sauté onion and garlic in butter. Stir in flour to create roux.
4. Add sun-dried tomatoes, broth, cream, and potatoes. Simmer until tender.
5. Stir in Parmesan and shredded chicken. Simmer 10 more minutes.
6. Add fresh basil, garnish, and serve hot.

Notes

– Avoid boiling after adding cream
– Adjust seasoning at the end
– Can substitute chicken thighs or rotisserie chicken

FAQs

Can I use rotisserie chicken?
Yes! Just shred and add during the final simmer to warm through.

What’s the best potato to use?
Yukon golds offer creaminess and hold their shape. Red potatoes are a good alternative.

Can I make it ahead?
Absolutely. It’s actually more flavorful the next day.

Can I double the recipe?
Yes, but be sure your pot is large enough and stir frequently to avoid scorching.

Conclusion

When you want something cozy yet impressive, Marry Me Chicken Potato Soup hits the spot. Creamy, rich, and packed with bold flavors, it brings together the best of comfort food and gourmet dining in one bowl. Whether you’re prepping meals for the week or cooking for loved ones, this soup is sure to earn rave reviews.